Servings : two 8" cakes or 24 cupcakes
As a change from having chocolate marble cake, you can make just about any colour of marble cake that you like out of my soft basic vanilla cake recipe! This one is strawberry and vanilla flavoured. Pink and white…cute combination and perfect to have with tea although the cake can also be decorated with frosting if one wanted to! 🙂
Everyone needs to have a GOOD basic cake recipe that always turns out fantastic. This is my favourite one!!
- 1 cup unsalted butter, room temperature (225gm)
- 1 3/4 cups sugar (350gm)
- 5 eggs, room temperature
- 3 cups all-purpose flour (360gm)
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. vanilla extract or essence
- 1 tsp. strawberry essence or red food colouring
- 1 1/4 cup non-fat buttermilk (250ml)
You can bake this in a 9×13 pan or use two 8″ pans then layer your cakes with frosting or ganache.
You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.
Preheat oven to 180C.
Grease and put some parchment in your pan(s). Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you’re going to be left with chunks of butter in your finished batter. So make sure you cream it well and don’t rush! 🙂
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren’t fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it’s a pain in the butt. It’s worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you’ve got everything will mixed.
Remove about a third of the batter into a separate bowl, then add the strawberry flavoring or red food coloring and mix until the colour is a vivid pink. Remember, the colour you mix the batter to will be the same colour once the cake is baked, so try and get it to the shade that you want.
Divide the white batter between your cake pans. Then add blobs of the pink batter, making sure to distribute them evenly. Use the edge of a knife and swirl the colours together so that the pink is incorporated with the white. Do not over-mix, you want the colours to be vivid and clearly visible.
Bake in preheated oven for twenty-five (for 2 pans) to forty minutes (for a 9×13 big pan). Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don’t over bake the cake! 🙂
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.